The grapes are dry grown near the town of Cowaramup in the Margaret River region and farmed using organic practices since taking over the vineyard at the beginning of 2017 . All vines are own rooted. Fermented on skins for week and made without any pumping, temperature control of ferment, filtering, fining, oak or additions (SO2 is an addition, therefore no SO2). Just grapes.
Waxy texture, wet hay, flowers, mineral, nuts, grapefruit pith, and river stones. We are super excited about these natural wines coming out of Australia. Sam Vinciullo learned from some of the best including Frank Cornelissen in Etna.